I have just finished my exam. This brownie will be my 1st masterpiece in my blog. The picture may not look presentable as I have run out of icing sugar and was in a rush to go out. Therefore, I did not decorate the cake before I took the photo. However, the texture of this brownie is soft and is not too sweet. The most important is that after a few days the texture is still so soft. Is a must try recipe. Below is the receipe:
Ingredient
2/3 cup of self raising flour
2/3 cup of cocoa powder
1 cup of caster sugar
330g of unsalted butter, melted
4 eggs lightly beaten
1 teaspoon of vanilla essence
250g dark choc bits
1 cup of walnut pieces
icing sugar for dusting
Sift together the flour and cocoa, then add the sugar
make a well in the centre, then add the butter, eggs
and vanilla essence and beat until smooth. Fold in the
choc bits and nuts, spoon into the baking tin and smooth
the surface. Bake for 25 minutes, or until a skewer comes
out clean. Leave in the tin for 10 minutes, then turn on
to a wire rack to cool and dust with icing sugar.
Preheat the oven to moderate 170 degree
Ingredient
2/3 cup of self raising flour
2/3 cup of cocoa powder
1 cup of caster sugar
330g of unsalted butter, melted
4 eggs lightly beaten
1 teaspoon of vanilla essence
250g dark choc bits
1 cup of walnut pieces
icing sugar for dusting
Sift together the flour and cocoa, then add the sugar
make a well in the centre, then add the butter, eggs
and vanilla essence and beat until smooth. Fold in the
choc bits and nuts, spoon into the baking tin and smooth
the surface. Bake for 25 minutes, or until a skewer comes
out clean. Leave in the tin for 10 minutes, then turn on
to a wire rack to cool and dust with icing sugar.
Preheat the oven to moderate 170 degree
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